Fancy Chili

Trisha Yearwood's chili recipe has all the classic elements, but with a twist or two. Using shredded instead of chopped carrots shortens the simmering time, while refried beans give it that thick and hearty consistency.

Total Time: 0:25

Prep: 0:25

Level:
Moderate

Yield:
4 servings (cost per serving of $2.14)

Ingredients

1 tbsp. olive oil

2 clove garlic

4 scallions

½ lb. lean ground beef

1½ tbsp. chili powder

¼ tsp. cayenne pepper

1 can fire-roasted diced tomatoes

1 can black beans

1 can vegetarian refried beans

1 medium red pepper

4 medium carrots

½ tsp. brown sugar

Kosher salt

Steamed long-grain rice

sour cream

chopped fresh cilantro

Directions

Heat the oil in a large saucepan over medium heat. Add the garlic and scallions and cook, stirring, for 1 minute. Add the beef and cook, breaking it up with a spoon, until starting to brown, 5 to 6 minutes; stir in the chili and cayenne and cook for 1 minute.

Add the tomatoes, beans, pepper, carrots, sugar, 1 cup water, and a pinch of salt and bring the mixture to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the pepper is tender, 12 to 15 minutes. Serve topped with rice, sour cream, and cilantro, if desired.